Description
A healthy and comforting slow cooker sandwich made with tender shredded chicken, colorful bell peppers, onions, and melted provolone cheese served in whole wheat hoagie rolls.
Ingredients
2 pounds boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 cup low sodium chicken broth (240 ml)
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 large onion, thinly sliced
3 cloves garlic, minced
6 slices provolone cheese (about 150 g)
4 whole wheat hoagie rolls
1 tablespoon chopped parsley (optional)
Instructions
Place the chicken breasts in the crockpot and drizzle with olive oil.
Season the chicken with salt, black pepper, garlic powder, onion powder, and smoked paprika.
Add the sliced bell peppers, onion, and minced garlic on top of the chicken.
Pour 1 cup (240 ml) of low sodium chicken broth into the crockpot.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender.
Remove the chicken and shred it using two forks.
Return the shredded chicken to the crockpot and mix it with the vegetables.
Place the provolone cheese slices on top and cover for about 5 minutes until melted.
Spoon the cheesy chicken mixture into the hoagie rolls and garnish with parsley if desired.
Notes
For a lower carb option, serve the chicken mixture in lettuce wraps or over cauliflower rice.
To add more vegetables, include sliced mushrooms or zucchini.
Lightly toasting the hoagie rolls improves texture and prevents soggy bread.
Leftover filling can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours